Classic Spaghetti Bolognese

Peel and finely chop (or grate) the garlic

Peel and finely dice the red onion[s]

Top, tail, peel and finely dice the carrot[s]

Boil a kettle

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat

Once hot, add the chopped onion, carrot and garlic and cook for 6-8 min or until beginning to caramelise

Meanwhile, add the spaghetti to a pot of boiled water with a pinch of salt, bring to the boil over a high heat and cook for 8-10 min or until cooked with a slight bite

Once cooked, drain and reserve a cup of the starchy cooking water 

Once the vegetables have softened, add the beef mince and cook for 4-5 min further or until browned, breaking it up with a wooden spoon as you go 

Once the beef mince has browned, add the Henderson's Relish, 1/2 [1] beef stock cube and soy sauce and cook for 1-2 min

Add the chopped tomatoes and cook for 12-15 min or until the liquid is reduced by half and the sauce has thickened – this is your bolognese sauce 

Meanwhile, grate the cheddar cheese

Once done, stir the drained spaghetti through the bolognese sauce

Give everything a good mix up until the sauce has coated all of the spaghetti – this is your classic spaghetti bolognese

Tip: add a splash of the starchy pasta water if it's looking a little dry